Creamy, chocolatey hazelnut spread on a croissant…does it get any better than this?
Actually, I have to admit…I really don’t remember exactly what that tasted like. I just remember that it was good…really good! There are certain things that I haven’t had since going gluten free (bye-bye, croissants) or since my husband became allergic to nuts (see you later, Nutella hazelnut spread) that I haven’t really been able to replace. I’m still working on gluten free croissants…but I’ve found a way to replace that delicious chocolate hazelnut spread!
You can thank me later.
As it turns out, it’s very easy to make chocolate spread at home, without ingredients you’re allergic to. As an added bonus, when you make it at home you’ll know that only healthy, wholesome ingredients will go into it. No oil, refined sugar, soy or artificial flavor go into this healthy and delicious recipe. Just choose what you’d like the base to be made of…nuts, peanuts, or seeds (depending on your preference or dietary needs). Then add some organic, fair trade cocoa powder, honey or maple syrup, and a little water.
Yep! It’s that easy.
Traditional Nutella is made with hazelnuts, and if you can have them it’s a really delicious way to go. If you can’t (or if you just want to shake things up a bit) there are some other great choices you can try. Almonds are delicious, and peanuts make a great substitute if you can’t have tree nuts. If you’re allergic to both, shelled pumpkin seeds are a wonderful alternative. Just load a food processor with the nuts, peanuts or seeds, add the cocoa powder, and then drizzle in the honey or maple syrup.
Run the food processor until the seeds or nuts start to turn to paste. You’ll need to add some water, a tablespoon at a time until the consistency is soft and spreadable. The longer you puree it, the smoother it will be! If you’re using seeds, you may need to add a tablespoon of oil to your mixture. Pumpkin seeds don’t have as much oil as nuts do, so adding a bit of coconut oil or avocado oil will help.
Once the chocolate spread is ready, just put it in a jar and pop it in the fridge.
This thick, rich chocolatey spread is wonderful on fresh apples, graham crackers, toast, crepes…and so many other things! With just three healthy ingredients and a few minutes in the food processor, it’s easier to make it yourself than it would be to drive to the store and buy it. One more allergy-friendly, real food hack that will bring a little deliciousness back into your life.
Now, if I could just figure out those gluten free croissants…
- 2 cups roasted organic hazelnuts or substitute 2 cups almonds, 2 cups peanuts or 2 cups organic pumpkin seeds, shelled
- ⅓ cup organic raw honey or grade B maple syrup
- 4 tablespoons organic, fair trade cocoa powder (where to buy)
- 1 tablespoon organic coconut or avocado oil (optional, if you are using seeds) (where to buy)
- 6 or more tablespoons of water (amount will vary)
- In a food processor, combine the nuts, peanuts or seeds with the honey and cocoa powder.
- Pulse until it starts to form a paste, and then run the food processor continually to puree the mixture.
- Add water, a tablespoon at a time, until the mixture reaches a spreadable consistency. You may need to run the food processor for quite a while.
- Store the finished product in a pint jar in the fridge.
- Serve on crackers, fruit, pancakes etc.
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Photography by Jennifer Leung Johnson